Instructions

Cook the chicken in a crock pot on low for 3-4 hours with the ranch packet and taco seasoning.

Shred the chicken.

Mix the 1/2 cup of ranch and the 1/2 cup of salsa in a bowl.

Grease a 9 x 13 pan

Spread a thin layer of the mixture from step 3 on the bottom of the pan.

Next assemble the enchiladas as follow: spoon two spoonfuls of the mixture from step 3 into the bottom of a tortilla, put some shredded chicken on top of the mixture, and sprinkle the top with cheese. Lastly, roll it up!